Pumpkin Bread Recipe (Perfect for Fall!)

As the fall season approaches, pumpkins are everywhere, and nothing beats the aroma of freshly baked pumpkin bread. This recipe, filled with a delicious mix of nuts and seeds, is a crowd-pleaser, especially at Thanksgiving. In fact, some guests say it's even better than Starbucks' pumpkin bread!

Ingredients:

Dry Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup combined pumpkin seeds, sunflower seeds, and chopped almonds
• 1 tsp pumpkin spice
• 1/2 tsp ground cinnamon

Wet Ingredients:

• 15 oz. canned pumpkin purée
• 2 large eggs
• 3/4 cup vegetable oil
• 1 tsp vanilla extract
• 1 1/2 cups sugar

Equipment:

• 9x5 inch loaf pan, buttered and floured

Directions:

1.   Preheat your oven to 350°F (175°C) and prepare your loaf pan by buttering and lightly flouring it.

2.   Mixing the wet ingredients: In a large bowl, add the canned pumpkin, eggs, vegetable oil, vanilla, and sugar. Beat with a hand-held mixer until smooth and well combined.

3.   Combining the dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin seeds, sunflower seeds, chopped almonds, pumpkin spice, and cinnamon.

4.   Combining wet and dry ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Be careful not to overmix.

5.   Baking: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes or until a toothpick inserted into the center comes out clean.

6.   Cooling and Serving: Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

 

Enjoy this cozy, fall-inspired treat!